Ingredients
-
1/2
-
1/2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
2
-
2
-
2
-
8
-
3/4
-
1/2
-
-
Directions
Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine, I found this recipe in the Healthy Bites publication in my local Weis grocery store and I am posting for safe keeping It was featured in the Serve Up Savings section of the magazine You could probably add taco meat to make this a carnivorous dish , I made these for a bunch of college students that I live with I didn’t eat it myself, but I was told that they were good and all of the enchiladas were eaten within two days Also, this really was an inexpensive meal to make , I found this recipe in the Healthy Bites publication in my local Weis grocery store and I am posting for safe keeping It was featured in the Serve Up Savings section of the magazine You could probably add taco meat to make this a carnivorous dish
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Add Olive Oil, Peppers and Onion to a Large Non-Stick Skillet and Saute Until Tender. |
|
3
Done
|
Add Black Beans, Cumin, Chili Powder, Red Pepper and Cooked Rice to Skillet; Stir to Combine. |
|
4
Done
|
Remove from Heat and Stir in Cilantro and Lime Juice; Set Aside. |
|
5
Done
|
Spray Bottom of Baking Dish With Cooking Spray. |
|
6
Done
|
Spoon 1/8th of Mixture Into Each Tortilla, Roll Up and Place Into Baking Dish, Seam Side Down. Repeat With Remaining Tortillas. |
|
7
Done
|
Pour Enchilada Sauce Evenly Over Enchiladas, Cover With Foil and Bake 15 Minutes. |
|
8
Done
|
Remove from Oven, Uncover and Top With Shredded Cheddar Cheese. |
|
9
Done
|
Bake 5 Minutes Longer, or Until Cheese Has Melted. |
|
10
Done
|
Serve With Optional Garnishes. |
